– Research –

Blue Mussels

Blue mussels, Mytilus edulis L., are a very important source of protein and nutrition. They are among the most nutrient-dense sources of protein and long chain fatty acids of any shellfish consumed in the U.S. today, are low in calories, and are a great source of vitamins (e.g. C and B-12) and minerals (e.g., iron, selenium, zinc).

According to a recent Maine farmed shellfish market analysis, aquaculture products account for 15% of the U.S. supply, and aquaculture accounts for 7-10% of Maine’s volume (). Unfortunately, close to 50% of the domestic live mussel market is being filled by imports from Canada, and in the Northeast U.S., Prince Edward Island (PEI) mussels are a significant competitor.

DEI is examining methods to expand production of cultured Blue mussels in the U.S. by addressing barriers to increased farmed mussel production. Learn more by clicking the links below.

The Hale Group (2016). Maine farmed shellfish market analysis. October 2016. Gulf of Maine Research Institute. 65 p.

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